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The Jennifer Aniston Salad

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The Jennifer Aniston Salad is a Mediterranean-inspired, vibrant and healthy dish, packed with chickpeas, quinoa, cucumbers, and a tangy lemon dressing. It’s perfect for meal prep, a light lunch, or a side dish.

Ingredients

  • 1 cup cooked quinoa (about 1/2 cup uncooked)
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Cook the quinoa: If using uncooked quinoa, rinse it thoroughly under cold water. Cook it according to the package instructions (usually 1 cup quinoa to 2 cups water). Once cooked, let it cool for a few minutes.
  2. Prepare the salad ingredients: While the quinoa is cooling, chop the cucumber, red onion, and parsley. If you’re using canned chickpeas, make sure to drain and rinse them.
  3. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
  4. Assemble the salad: In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, and parsley. Toss to combine.
  5. Add the dressing: Pour the dressing over the salad and toss everything together until well coated.
  6. Serve: Optionally, top with crumbled feta cheese before serving. Enjoy immediately, or refrigerate for later.

Notes

This salad stores well in the refrigerator for up to 3 days. Store the dressing separately if you want to keep the salad fresh longer.To make it vegan, omit the feta cheese or use a vegan alternative.Feel free to add other vegetables like bell peppers, cherry tomatoes, or olives for extra flavor and texture.For extra protein, top the salad with grilled chicken, shrimp, or salmon.The salad is naturally gluten-free as long as the quinoa is certified gluten-free.

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